Cottage Cheese Blueberry Muffins for a Moist Breakfast
Make moist, high protein blueberry muffins using cottage cheese for a tender crumb and satisfying breakfast treat.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup low-fat cottage cheese
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, combine the cottage cheese, milk, vegetable oil, egg, and vanilla extract. Mix until just combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the flour is just moistened. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture, use small curd cottage cheese. If your cottage cheese curds are very large, you can briefly pulse them in a food processor before mixing.
- If you use frozen blueberries, do not thaw them first; add them directly to the batter.
- This recipe makes a great protein breakfast muffin option.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15
- Sodium: 210
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 7
- Cholesterol: 25